This has a been a good week so far. My energy level remains high and I really don’t get hungry between meals. Like I mentioned earlier, I think hunger kicks in when you don’t get enough nutrients, so your body is begging you to put something in it. With this program, you get all the nutrients you need.
I had to make a grocery store run today since we finished up everything that was cooked last Sunday. I retired the Mexican food theme. Instead, I made another Basic Salad and a vegetable soup (see recipe below). Here’s what I picked up at the store:
2 cans black beans, 2 cans no-salt diced tomatoes, frozen mango, frozen blueberries, frozen raspberries, 2 pints grape tomatoes, 1 delicata squash, bananas
Today’s Recipes
Breakfast: Banana Raspberry Strawberry & Pomegranate Smoothie
I found a large bag of frozen strawberries at the back of my freezer and decided it was time to use them. This smoothie is made of 1 banana, 1/2 cup frozen raspberries, 1 cup frozen strawberries, 1/2 cup pomegranate seeds, 1/2 cup soy milk, 1/2 cup water and 1 tablespoon hemp seeds.
Lunch: Vegetable Soup with Spinach & Kale, Basic Salad
I made a “clean out the fridge” type of soup. I used 6 cups water, 2 cups baby spinach, 2 cups baby kale, 3 ounces tomato paste, 1 sweet onion diced, 4 stalks of celery sliced, 3 carrots sliced, 1 pint of cherry tomatoes sliced lengthwise, 1 tablespoon Italian seasoning, 1/2 tablespoon onion powder, 1/2 tablespoon garlic powder, and 1/2 teaspoon dried chili flakes.
I put everything except the spinach and kale in a large soup pot and brought it to a boil. Then I covered it with a lid, reduced the heat to low and let it cook for 15 minutes. Then I turned off the heat, stirred in the spinach and kale so it was submerged, and put the lid back on. Let it sit for a couple of minutes to cook the greens and it’s ready to go. For serving, I added a small amount of salt, and served it with a side salad.
Dinner: Vegetable Soup with Spinach & Kale, Basic Salad
I basically did a repeat of lunch for dinner, except that I had a bigger salad that I topped with black beans and pistachios. I used lime juice for dressing and a couple pinches of salt.
Sorry I don’t have more photos in the post, but I’m experiencing more equipment malfunctions on the camera front. Check back tomorrow night for a recap of Week Two Day Five!
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